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Close-up of Thai Basil Fried Rice served in a white bowl with chicken, peppers, basil, green onions, and a lime wedge.
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4 from 1 vote

Easy Thai Basil Fried Rice

This Thai basil fried rice is packed with chicken, veggies, and fresh basil. It comes together fast and is mild enough for kids but easy to spice up.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Thai
Servings: 4 people
Author: Katie G.

Equipment

  • wok

Ingredients

  • 1 tablespoon neutral oil avocado, peanut
  • ½ cup shallot thinly sliced
  • 2 small red serrano pepper seeded and thinly sliced
  • 3 cloves minced garlic
  • 1 pound boneless skinless chicken thighs cut into bite sized pieces
  • Salt and pepper to taste
  • 2 green onions thinly sliced, separated
  • 4 cups steamed Jasmine rice day old
  • 2 large eggs lightly whisked
  • ½ cup fresh basil plus more for garnish
  • Lime wedges for garnish

Sauce

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 lime juiced

Instructions

  • Heat oil in a wok or large skillet over medium-high heat. Once oil is hot, add shallot, peppers, and minced garlic, stir frying for 30 seconds, until fragrant and light golden.
  • Add the chicken. Season with salt and pepper, and stir fry for 5-6 minutes, stirring often, until browned and mostly cooked.
  • While the chicken cooks, combine the sauce ingredients in a small bowl and whisk well.
  • Add the whites of the green onion and 1 cup of rice, stir frying for 20-30 more seconds.
  • Move everything to one side of the cooking surface. Pour the whisked egg onto the other side, stirring and folding for 1-2 minutes, until scrambled. Stir it in with the rice mixture.
  • Add the sauce to the pan and stir well, then add in the rest of the cooked rice and green parts of green onion. Stir fry everything for another 2-3 minutes until warmed through and well mixed, tasting and adjusting seasoning and heat as desired. Stir in the basil, remove from the heat, then serve with lime wedges and more basil.

Notes

  • Day-old rice: Cold, day-old jasmine rice works best because the grains stay separate. If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for 40 minutes or the freezer for 15–20 minutes.
  • Chili peppers: Adjust the heat to your taste. One jalapeño keeps it very mild and kid friendly. Serranos or Thai chilies will make it spicier. Scroll back up for a full breakdown of heat levels.
  • Protein swaps: You can substitute chicken with shrimp, tofu, or thinly sliced beef without changing the cooking steps..
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water or oil.
  • More help: For detailed tips, spice guidance, and step-by-step photos, scroll back up to the full post.

Nutrition

Calories: 460kcal | Carbohydrates: 56g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 190mg | Sodium: 786mg | Potassium: 562mg | Fiber: 2g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg